Chocolate Chip Meringue Brownies

These Chocolate Chip Meringue Brownies feature rich, cake-style brownies that are studded with chocolate chips and topped with a layer of fluffy whipped meringue for a treat that’s both familiar and out-of-the-ordinary.

Chocolate Chip Meringue Brownies

If you’re a brownie aficionado, you’ve probably had them every which way: topped with ganache, swirled with cheesecake, studded with pecans. But have you had them with creamy, fluffy chocolate chip meringue? I bet not! 

The brownies in this recipe are a basic, cake-y brownie with a little bit of crunch thanks to the addition of chocolate chips. Once the brownies cool, they’re frosted with a thick layer of fluffy, ethereal Swiss meringue. (Think Marshmallow Fluff texture-wise.) Trust me when I tell you, these might just be the most out-of-the-ordinary brownies you’ve ever had—and this is coming from the creator of Caramel Popcorn Shortbread Brownies!

What You’ll Need

This recipe calls for simple ingredients that you probably already have on hand in your kitchen. Here’s what you’ll need:

For the brownies:

• All-purpose flour
• Baking powder
• Cocoa powder – I prefer to make these brownies with Dutch process cocoa for a richer flavor, but a standard cocoa powder will work too. (Just don’t use hot cocoa powder, which is meant for drinking and is sweetened with sugar!)
• Granulated sugar
• Light brown sugar
• Eggs – They should be room temperature by the time you start baking, so take them out about 30 to 45 minutes before you’re ready to begin.
• Milk – I recommend using whole milk or reduced-fat (2%) milk for baking.
• Butter
• Chocolate chips 

For the meringue: 

• Egg whites
• Granulated sugar 
• Lemon juice
• Chocolate chips 

How to Make Chocolate Chip Meringue Brownies

While the brownies are a cinch to make, the meringue takes a bit more effort. Follow along with the instructions and photos below and you can’t go wrong!

To Make the Brownies:

Prepare. Preheat the oven to 350°F and grease a 9-inch square baking pan, then line it with parchment paper. 

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Mix the dry ingredients. Stir together the flour, baking powder, cocoa powder, granulated sugar, and brown sugar in a large bowl.

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Finish the batter. In another bowl, whisk together the eggs, milk, and melted butter. Pour the wet mixture into the bowl with the dry mixture; stir to combine, then fold in the chocolate chips.

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Bake. Transfer the batter to the prepared pan, and spread evenly. Place the baking pan in the oven and bake the brownies for 25-30 minutes, or until they’re almost set but the center jiggles slightly. Let the brownies cool in the pan, then start the meringue.

To Make the Meringue:

Prepare. Place the egg whites, lemon juice, and sugar in a heatproof bowl made with stainless steel or glass. Bring a pot of water to a simmer; it should be big enough to fit the bowl, but small enough that the bowl doesn’t come into contact with the water.

Heat the meringue mixture. Put the bowl over the pot of simmering water. Whisk constantly until the sugar has melted and the meringue mixture is hot to the touch. Remove the bowl from the heat. 

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Whip the meringue. Using an electric hand mixer or stand mixer, beat the meringue for 5-6 minutes, or until it’s white and fluffy. Fold in the chocolate chips.

Finish the brownies. Frost the brownies with the meringue, then cut and serve. 

Wait a minute! Is it safe to eat uncooked meringue?

Let’s talk about the meringue. There are three types: French meringue, Italian meringue, and Swiss meringue, which is the type used in this recipe. The meringue most Americans are familiar with is French meringue, which is whipped and then baked until it’s crisp. 

Swiss meringue is heated in a double-boiler, but it does not need to be baked in the oven; as long as it reaches 160ºF, it’s safe to eat. Unlike French meringue, Swiss meringue is creamy and fluffy when it’s done, not crunchy.

Tips for Success

Here are some tips to help you make the perfect meringue-topped brownies:

• Making ahead. If you want to get a head start on this recipe, make the brownies in advance and make the meringue just before you’re ready to serve them. When refrigerated, the meringue will lose some of its light, fluffy texture; it will taste good, but it’s not quite the same.
• Use cold eggs for the meringue. You know you’re supposed to let eggs come to room temperature before baking? The opposite is true for meringue—you want your eggs cold, which allows the yolk and egg to separate more easily.
• If in doubt, use a thermometer. If you’ve never made Swiss meringue before, it can be helpful to use an instant read thermometer so you know when the temperature has reached 160ºF. 

How to Store

Meringue brownies can be stored in an airtight container in the refrigerator for up to 3 days. Because of the meringue topping, these won’t freeze well.

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